During the Holiday Season, I am constantly asked to cater Holiday Open Houses.
Open Houses are a wonderful ritual that allows the hosts to celebrate with their dear friends and family.
These wonderful parties can range from the most simple to the elaborate. Whatever you choose to do for your holiday entertaining, you should carefully plan your menu. Shop ahead for all your ingredients and make plenty of lists. It is lovely to start the evening with a “Welcome Drink” that sets the tone for the merriment.
The following menu is a list of easy to prepare hors d’oeuvres which go well with Cosmos, champagne, white wine and, of course, lots of laughter.
Remember to present these on silver trays decorated with lace doilies, ribbons and cranberries.
Menu
Serves 12 Guests
Holiday Cosmo
Brie with Nuts and Fruit
Endive with Tuna Mousse
Prosciutto & Papaya
Smoked Salmon on
Cucumber Stars
Holiday Cosmo
2 parts Vodka
2 parts Cranberry Juice
Splash of Cointreau
or Triple Sec
Ice
Cranberries
1. In a pitcher or cocktail shaker, place ice. Add vodka, triple sec and cranberry juice. Shake or stir.
2. Serve in a martini glass. Garnish with cranberries.
Brie with Nuts and Fruit
1 wheel of brie, cold
Nuts, i.e. salted sunflower
seeds, walnuts, almonds,
pecans, etc.
Dried fruit, i.e. raisins, (
dark & green) apricots
Crackers
1. With a cheese plane, remove the top of the brie. Implant the dried fruits and nuts in a pattern on top of the brie. At Culinary Architect Catering we often put the initial of the host.
2. Place brie on a platter, surrounded with crackers and serve at room temperature.
Endive with Tuna Mousse
3 endives, cut and separated
pepper to taste
6 oz. tuna in oil
lemon juice to taste
1 tblsp. capers & chives
(optional)
1. In a Cuisinart, fitted with a steel blade, puree all of the ingredients, except the endive.
2. Just before serving, place mousse in a pastry bag fitted with a flat jagged tip and pipe on to endive. Garnish with fresh herbs. At Culinary Architect Catering, we top Endive with many different selections…ie gorgonzola with dried cranberries and honeyed almonds, cannellini and roasted red pepper mousse just to name a few….
Smoked Salmon Canapes
1/4 cup heavy cream
1/4 lb. smoked salmon
1 English cucumber cut
into slices
1 tblsp. horseradish
Fresh dill
Parsley garnish
1. Cut cucumber slices into a holiday shape. At Culinary Architect Catering we often use stars.Whip cream, fold in horseradish. Place a dollop of cream on each piece of cucumber, cover with a thin slice of smoked salmon. Top with a a sprig of dill and serve.
Alexandra Troy is president and owner of Culinary Architect Catering, a 33 year old Greenvale-based company,specializing in private, corporate and promotional parties. Articles by her and about her have appeared in Vogue, New York Magazine, The New Yorker and Newsday. She lives in Manhasset with her husband and son.
